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This easy version of a one dish meal uses some of my favorite convenience foods. Don't turn up your nose at convenience foods; this type of recipe used to take a couple of hours to make! And, having grown up with the original, I can say with confidence that this twist on the classic recipe is just as good.
All you need with this recipe is a nice green salad tossed with some avocados and grape tomatoes and drizzled with a tangy vinaigrette. Enjoy every bite of this fabulous meal.
Ingredients
- 1 1/2 pounds frozen fully cooked meatballs
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (8 -ounce) package button mushrooms, sliced
- 1 (10-ounce) can cream of mushroom soup with roasted garlic
- 1/2 cup milk
- 1 teaspoon dried thyme leaves
- 1 teaspoon onion salt
- 1 (10-ounce) package frozen baby peas, thawed
- 1 (16-ounce) package frozen carrot slices, thawed
- 1 container refrigerated mashed potatoes
- 1/2 cup grated Parmesan cheese
Steps to Make It
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Preheat the oven to 400 F.
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Bake the meatballs as directed on package, or make and bake two batches of Easy Meatballs. Set aside.
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In a heavy saucepan, saute the onion and garlic in the olive oil until tender. Add the mushrooms and cook and stir for 3 minutes longer.
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Stir in the canned soup, milk, nutmeg, thyme, and onion salt. Gently stir in the cooked meatballs, thawed peas, and thawed carrots. Pour into a 3-quart casserole dish.
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Prepared the mashed potatoes as directed on the package, adding the Parmesan cheese at the end.
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Spoon dollops of the mashed potatoes around the edge of the casserole.
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Bake for 25 to 35 minutes, until the potatoes are browned and casserole is bubbly.
To Freeze Ahead
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Leave meatballs frozen or bake and cool homemade meatballs.
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Saute the onion and garlic in oil, add mushrooms and cook, then stir in canned soup, milk, thyme, and onion salt.
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Chill this mixture in the refrigerator, then stir in frozen meatballs, frozen carrots, and frozen peas. Place in an appropriately sized casserole dish, wrap well, label, and freeze up to 3 months.
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Store the mashed potatoes in the refrigerator and the Parmesan cheese in fridge.
To Thaw and Reheat
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To thaw and reheat, thaw the casserole overnight in the refrigerator.
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Bake, covered, at 400 F for 35 to 45 minutes or until the casserole bubbles around the edges.
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Uncover the casserole, then combine the potatoes and Parmesan cheese and spoon around the edge of the casserole.
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Bake for 15 to 20 minutes longer or until potatoes are browned and casserole is bubbly.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.